Dessert Shop Demo 2: It’s Cake Week!

The purpose of the first few weeks of the Dessert Shop Demos is to present ideas, methods and recipes for treats and desserts that could be shared at a holiday party or served at home for entertaining- so, this week's theme in particular is CAKE!!

And since it's fall, we chose a blend of delicious flavors- and cooked them up in a seasonally relevant shape- hence the Cocoa Apple Jack-o-lantern Mini Bundts! This can also be done full size if you prefer to make just one- but be sure to chill your cakes enough to have a sturdy base before you frost.

The recipe is a family favorite from our own staff, and legend has it- even earned it's share of blue ribbons at the Alaska State Fair!

3 eggs

2 cups sugar

1 cup butter

1/2 cup water

2 1/2 cups flour

2 Tbs cocoa

1 tsp baking soda

1 tsp cinnamon

1 tsp allspice

1 cup nuts (optional)

1/2 cup Callebaut Chocolate Callets

1 tsp vanilla

2 or 3 peeled grated apples

large pretzel rods

Core apples and slice into quarters. Process in a food processor, using the grater blade, set aside. In a large glass bowl, beat eggs, sugar, butter, and water until fluffy. In a separate bowl, combine dry ingredients and mix well. Slowly add dry mix to creamed mixture, stirring with wooden spoon until well blended. Add apple, nuts, chocolate callets and vanilla. Stir until all is combined.
Scoop batter into Nordic Ware mini bundt pan, prepared with a coat of Vegalene spray in each cavity. Fill only 3/4 full, smoothing top with an offset spatula. Bake 325 degrees for 60-70 minutes- use a bundt cake tester to assure middle is cooked through. Remove from oven and allow to cool on a baking rack, 5 minutes. Place rack on top of pan, grasp handles against rack firmly, flip and gently shake until cakes release from pan. Allow to cool completely, trim bottom edge with a serrated knife for flat, stackable surface. Store in fridge up to 24 hours before assembly.

8 ounce cream cheese
4 Tbs butter, softened
3 cups powdered sugar
1 tsp vanilla
Cream softened cream cheese, butter and vanilla until smooth. Add sugar one cup at a time, beat on high to combine. Flip one cake on its top, coat with frosting and top with a second cake.

Frost outside of cake, smoothing from bottom to top to create 'ridges' with an offset spatula.

Press a pretzel rod through the center, and pipe green vines and leaves at the base.

If desired, pipe chocolate faces on to parchment and allow to cool and press onto frosting, or pipe directly onto pumpkin surface.


Courtesy of Midge Blake & Vicky Barbachano

Tools needed:                                

Food Processor                    Electric Beaters
Large Glass Bowl                 Vegalene Spray
Mini Bundt Pan                   Offset Spatula
Wooden Spoon                    Bundt Cake Tester

Other great seasonal cake and treat ideas:

Buche De Thanksgiving: AKA the delicious Cream Cheese Pumpkin Roll

Spice Cake Pops with White Chocolate and Graham Cracker, Pistachio, Toffee, Granola, and or Sprinkle toppings.

Chocolate Peanut Butter Centered Frogs

Left Over Trick-or-Treat Candy Bars ( Have you tried a handful of candy corn mixed with a handful of salty peanuts? It's devine!!)

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